Crown roast lamb chop, this dish is relatively simple, many chefs who have worked in Michelin restaurant think this dish is easy to learn and delicious, suitable for cooking at home, and tastes good with vegetables or bread!
Ingredients: 1 lamb chops, salt, black pepper, lemon, bread crumbs, rosemary, French mustard, mini carrots and string.
Exercise:
(1) Cut the ribs and membranes between the lamb ribs, smear salt and pepper, and marinate for a few minutes.
(2) Fry for 2 minutes, which is convenient to taste and lock the gravy.
③ Spread French mustard sauce mixed with rosemary and bread crumbs in turn.
④ Roll the lamb chop into a crown shape, fix it with a string and put it in the oven. Bake at 230 degrees 12 minutes, then turn to 180 degrees, and decide the duration according to your favorite degree of maturity.
⑤ Take out the roasted lamb chops, cut them into plates and decorate them with lemons and carrots.
Second, seafood spicy three treasures
Ingredients: bamboo shoots, clams, prawns150g each, squid (200g) and agaric (50g).
Seasoning: 400 grams of soup, 800 grams of salad oil (about 60 grams), 300 grams of homemade glutton sauce, 4 grams of chicken powder, 0/0 gram of dried pepper/kloc, dried pepper and coriander stalks.
Exercise:
(1) Knife the back of Penaeus vannamei, remove the sand line, put it in salad oil and burn it to 40% heat.
(2) Cut the squid into strips with the thickness of whiskers, scrub and lubricate.
(3) Blanch the clams until their shells are opened, put the special broth, gluttonous sauce and chicken powder into a pot, boil with strong fire, add bamboo shoots and fungus, bake for 2 minutes, take out the pot and put it into the bottom of the iron pot.
(4) Put the squid, the clam, and the new prawn in the soup for 2 minutes, then put it in an iron pot, and pour the soup into the pot.
⑤ Add 15g salad oil into the pot. When it is 30% hot, add dried Chili and dried Zanthoxylum bungeanum, stir-fry until fragrant, sprinkle with coriander stalks, stir-fry evenly, take out the pot, and pour into an iron pot, and serve.
Homemade gluttonous sauce:
① Put 7500g salad oil into the pot, and when it is 20% to 30% hot, add 400g mashed potatoes and 5kg chopped pickled peppers.
② Cut pickled ginger 1500g, fermented soybean and rock sugar 250g each, and simmer on medium fire 120min.
③ Add 250g of high-alcohol liquor and 250g of dried Zanthoxylum bungeanum, and continue to cook for 20 minutes on medium fire.
Third, avocado sweet orange salad.
Ingredients: avocado, sweet orange, lemon, cucumber, mixed vegetable salad, onion, olive oil and salt.
Exercise:
① Making salad juice: firstly, take 1 sweet orange and Peaches the orange; Juice another sweet orange and lemon; Mix the cut orange peel and juice with olive oil, and add appropriate amount of salt and sugar.
(2) Cut the avocado, take out the stone in the middle, peel and slice, peel and slice the sweet orange, put it on a plate with avocado and cucumber slices, and then put the miscellaneous vegetables.
(3) pour salad juice.
Fourth, ice cream honey toast
Ingredients: 1 slice thick toast, 1 ball ice cream, 1 tablespoon honey.
Exercise:
① Put the thick slice of toast in the oven and bake at 200℃ for about 4 minutes until both sides are golden.
(2) Take out the toast of method (1) and draw a cross on the surface of the toast with a knife. After putting the ice cream, pour the honey.
Five, the pepper is crisp.
Ingredients: pork tongue, ginger, onion, cooking wine, pork throat, oyster sauce, chicken essence, fresh pepper and green pepper.
Exercise:
(1) First, cut 200g pig tongue into sections, add ginger onion, cooking wine and salt to taste, and replace 200g pig yellow throat with flower knife.
(2) Heat oil in a clean pot, add 50g celery, 50g garlic, and cucumber slices 100g, add a little salt, stir fry, and put in a mud bowl to make the bottom.
③ Wash the pot, add red soup to boil, add pork tongue slices and pork yellow throat, add oyster sauce, chicken essence, pepper powder, green pepper rings and pepper oil to cook, and put them on the accessories in the bowl. Heat hot oil in another pot, add dried green peppers and pour them on the dishes in the bowl.
Six, choose the fish steak
Ingredients: 600-650g tilapia.
Seasoning: marinated sauce (minced garlic 150g, Jiang Mo 100g, Jiang Sha 2g, chili oil, monosodium glutamate, chicken powder and oyster sauce with chili noodles 5g, onion 100g, onion and cumin 50g, delicious juice 6g, rose wine 2g and sugar 2g.
Exercise:
(1) Put the spices and small materials in the marinade into a blender and grind them, then add the remaining seasonings in the marinade and mix well.
(2) Slaughter tilapia, remove its spine, rinse 15 minutes until there is no blood, add marinade 10 hour, take it out and gently rinse off the marinade.
(3) Put oil in the pot, fry tilapia until dark red when it is heated to 60%, take out the oil control, decorate the plate with green and red pepper rings, squeeze green orange juice when eating, and pour Thai Chili sauce on it.
Qiwuli boiled shrimp
Ingredients: shrimp 10, sorghum rice150g, canned red kidney bean 500g, fresh corn kernels 250g, tender broad bean100g, diced carrot 30g, marinade (3 g of salt, 5 g of monosodium glutamate, only preserved without starch), chicken soup 300g.
Exercise:
(1) Add clear water to sorghum rice, cook it into rice, and cool it; Blanch the corn kernels, broad beans and diced carrots respectively.
(2) Cut the shrimp from the back, remove the shrimp line, add marinade for curing 1 min, and then blanch it in boiling water for 20 seconds.
(3) Add salad oil into the pot, heat it to 50%, add sorghum rice, red kidney beans, diced carrots, broad beans and corn kernels, stir-fry until fragrant, then take the pot out and put it into a glass container, with shrimps next to it.
(4) Put the chicken soup into the pot, add the melon juice, salt and chicken powder to boil, thicken it with wet starch, and pour chicken oil on the raw materials after taking out the pot.